Nourishing Vegan Buddha Bowl

This Nourishing Vegan Buddha Bowl with Lemon Tahini Dressing is not only tasty but also filling, healthy and satisfying. Ready to eat in less than 1 hour !

Buddha bowls are easy to prepare, nutritious, delicious, and require very minimal effort.

The combination of textures, flavors and colors is beyond amazing. I love to make my bowls as colorful as possible.

There are spicy chickpeas, roasted sweet potato, nutty wild rice, lacinato kale, spiralized beetroot, shredded red cabbage, and creamy avocado. A simple lemon tahini dressing is drizzled over the top and then pumpkin and hemp seeds are added as a finishing touch.

If you’ve never made roasted chickpeas before, you’re in for a serious treat. They are hugely addictive, crispy on the outside and soft on the inside.

It’s really important to massage the kale to bring out the sweetness and make it more tender and digestible. Simply place your shredded kale in a bowl, add a drizzle of olive oil, and massage with your hands until it starts to soften, about 2-3 minutes.

This is the kind of bowl that I can eat for lunch and dinner and not be tired of it as I can customize it with whatever ingredients I have on hand. Here are some ideas:

Power bowls are perfect to pack for lunch and can be easily prepared in advance. You can cook the rice and sweet potatoes the day before, the dressing can also be made ahead (although, it literally takes two minutes to throw together). Then all you need to do is throw everything into a bowl and add some sliced avocado.

Roasted chickpeas don’t stay as crispy once they cool, so I recommend eating them while they’re still warm from the oven. As the chickpeas cool, they will lose their crispy texture and become more chewy.

If you give this vegan buddha bowl a try, let me know what you think. Leave a comment, rate it, and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram! I love seeing what you come up with!

5 from 1 vote

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Nourishing Vegan Buddha Bowl

This nourishing vegan buddha bowl is easy to prepare, nutritious, delicious, and requires very minimal effort!

Author

as easy as Apple Pie

Nutrition Facts

Nourishing Vegan Buddha Bowl

Amount Per Serving

Calories 530Calories from Fat 171

% Daily Value*

Total Fat 19g29%

Saturated Fat 3g15%

Sodium 500mg21%

Total Carbohydrates 74g25%

Dietary Fiber 16g64%

Sugars 9g

Protein 19g38%

* Percent Daily Values are based on a 2000 calorie diet.

Course

Main Course

Prep Time

15minutes

Cook Time

35minutes

Total Time

50minutes

Servings

3

Calories

530kcal

Ingredients

140grams (3/4 cup)uncooked wild rice

1largesweet potato

1/4tablespoonolive oilto brush the potato

1medium beetrootpeeled and spiralized

2handfulsof lacinato kale leaves

1/2tablespoonolive oilto massage the kale

50grams (1/2 cup)shredded red cabbage

1avocadosliced

For the spicy chickpeas:

1 can(400 grams /14 ounces)chickpeasdrained, rinsed and pat dry

1tablespoonolive oil

1/2teaspoonpaprika

1/2teaspooncayenne pepper

1/4teaspoonturmeric

1/4teaspoonsalt

For the Lemon Tahini Dressing:

55grams (1/4 cup)tahini

2tablespoonslemon juice

1smallgarlic cloveminced

3tablespoonswater

1/4teaspoonsalt

Toppings:

1/2tablespoonhemp seeds

1/2tablespoonpumpkin seeds

Instructions

Wild rice:

Cook the wild rice according to package directions.

Spicy chickpeas:

Preheat the oven to 200 degrees C (392 degrees F).

Place the chickpeas in a large bowl and toss with olive oil, cayenne pepper, paprika, turmeric, and salt until evenly coated.

Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crispy, about 20 to 30 minutes.

Roasted sweet potato:

Prick the sweet potato all over with a fork and microwave at HIGH just until tender, about 3 minutes.

Cut the potato into 1/2-inch-thick rounds, and brush each round on 1 side with 1/4 tablespoon of olive oil.

Heat a large skillet over medium-high heat, and cook the potato slices, oil side down, until golden brown, 2 to 3 minutes.

Lemon tahini dressing:

Prepare the lemon tahini dressing by whisking together tahini, lemon juice, garlic, 3 tablespoons of water, and salt until the mixture is smooth and creamy. If your dressing is too thick, add more water.

Assemble the buddha bowls:

Divide all the ingredients evenly into 3 bowls, drizzle the lemon tahini dressing over the top, sprinkle with pumpkin seeds and hemp seeds.